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Balsamic and Pepper-Glazed Steak

This recipe from a colleague at the Chicago Tribune makes good use of balsamic vinegar, which was becoming a pantry staple in home kitchens 10 years ago.

Makes 2 servings

1 tablespoon extra-virgin olive oil

1 small clove garlic

1 teaspoon minced fresh rosemary

Salt, cracked black pepper to taste

2 New York sirloin or rib-eye steaks, 8 ounces each

1 tablespoon balsamic vinegar

Put oil in small bowl. Crush garlic into oil with a garlic press. Add rosemary, salt and pepper. Brush some of mixture over steaks; press additional coarse-cracked pepper onto surface. Reserve remaining oil mixture.

Heat cast-iron stovetop grill or skillet; cook steaks to desired degree of doneness.

Transfer steaks to serving plates. Stir vinegar into reserved oil mixture and drizzle over steaks. Serve immediately.

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